Introduction

I made this lentil chili and realized the leftovers would be great as vegetarian empanada filling. I'd love to hear how else you use the leftovers.
I made this lentil chili and realized the leftovers would be great as vegetarian empanada filling. I'd love to hear how else you use the leftovers.

Tips

This is really tasty with 1 T of plain greek yogurt or sour cream, shredded cheddar cheese, and cropped fresh veggies. These toppings aren't counted in the nutrition info.

Directions

1. Saute barley, onion, garlic and spices/bouillion together over medium heat until the onion is translucent. 2. Add boiling water, stir, cover and cook on low for 15 minutes.3. After 15 minutes, add lentils, stir and continue to cook until barley and lentils are al dente ~20 minutes.4. Add tomato and corn, stir and open lid slightly to allow excess liquid to cook off until lentils and barley are done ~10 minutes.